Please look at this recipe for breakfast cookies which I'm thinking of making for Christmas presents -- wrapped individually, frozen in bags, folks could grab a couple the night before to thaw. The recipe only calls for 1/2 teaspoon of baking soda. No baking powder at all. I can't believe this is enough leavening. I may need to be educated on the pastry flour aspect vis-a-vis leavening, so feel free to do so. I'm here to learn.
I was going to use King Arthur White Whole Wheat flour for the entire 1-2/3 cups flour. Please let me know if this is the wrong approach.
Also thinking of using dried blueberries and/or cherries and/or raisins (up to the 1/2 cup max), and I'd love your input before I make a test batch with expensive ingredients. Thank you for your comments.